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Perfect Lobster Thermidor

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A rich, creamy, and flavorful classic French lobster dish featuring tender lobster meat in a béchamel sauce with mustard and cognac, topped with a golden cheese crust.

Ingredients

Scale
  • 2 live lobsters (about 1.5 lbs / 700 g each) or 1.5 lbs cooked lobster meat (tail and claw)
  • 4 tablespoons unsalted butter (about 60 g), softened
  • 2 small shallots, finely minced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (480 ml), warmed
  • ½ cup dry white wine (120 ml), preferably Sauvignon Blanc
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cognac or brandy
  • 1 cup grated Gruyère cheese (about 100 g)
  • ½ cup grated Parmesan cheese (about 50 g)
  • 1 tablespoon fresh tarragon, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Bring a large pot of salted water to a rolling boil. Submerge the lobsters headfirst and cook for 8-10 minutes until bright red and cooked through. Remove with tongs and let cool.
  2. Carefully crack open the lobster shells using kitchen shears or lobster crackers. Remove the tail and claw meat, chopping into bite-sized chunks. Set aside.
  3. In a medium sauté pan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, cooking gently until translucent and fragrant, about 3 minutes.
  4. Sprinkle the flour over the aromatics and stir constantly for 2 minutes to cook out the raw taste. Slowly whisk in the warmed milk, ensuring no lumps form. Continue stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Stir in the white wine, Dijon mustard, and cognac. Let it simmer for 2 more minutes to meld flavors. Season with salt and freshly ground pepper to taste. Add the remaining 2 tablespoons of butter, whisking until melted and smooth.
  6. Gently fold the chopped lobster meat, tarragon, and half of the grated Gruyère into the béchamel. Make sure the lobster is well coated but not broken up too much.
  7. Spoon the lobster mixture back into the cleaned lobster shells or into individual ramekins. Sprinkle the remaining Gruyère and Parmesan evenly on top.
  8. Place under a hot broiler set about 6 inches from the heat. Broil for 3-5 minutes, watching carefully, until the cheese is bubbling and golden brown.
  9. Garnish with fresh parsley and lemon wedges. Serve immediately while warm.

Notes

Use fresh lobster for best texture and flavor. Avoid overcooking lobster to prevent rubbery texture. Whisk béchamel sauce constantly to avoid lumps. Watch broiler closely to prevent burning the cheese crust. Pre-cooked lobster meat can be used to save time. For gluten-free, substitute flour with cornstarch slurry. For a richer sauce, substitute part of the milk with light cream.

Nutrition

Keywords: lobster thermidor, lobster recipe, French cuisine, classic French dish, seafood, creamy lobster, baked lobster, lobster with béchamel, special occasion recipe

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